Planning and organizing accommodation, catering and other high standards hotel services; 2. Promoting and marketing the business; 3. Managing budgets and financial plans as well as controlling expenditure; 4. Maintaining statistical and financial records; 5. Setting and achieving sales and profit targets; 6. Analyzing sales figures and devising marketing and revenue management strategies; 7. Recruiting, training and monitoring staff; 8. Planning work schedules for individuals and teams; 9. Meeting and greeting customers; 10. Dealing with customer complaints and comments; 11. Addressing problems and troubleshooting; 12. Ensuring events and conferences run smoothly; 13. Supervising maintenance, supplies, renovations and furnishings; 14. Dealing with contractors and suppliers; 15. Ensuring security is effective; 16. Carrying out inspections of property and services; 17. Ensuring compliance with licensing laws, health and safety and other statutory regulations
Oversee and manage the food and beverage activities in 5 Restaurants (Guest Dining Rooms, Lido Restaurant, 2. Employee Dining Rooms), Room Service, Banqueting and Group Functions, over 3000 guests. 3. Ensure all the company’s standards are follow as per procedure. 4. Conduct training classes for wine, wine pairing and food. 5. Ensure consistency and high level of service in keeping with company standards. 6. Monitor employee’s attendance, attitude, cleanliness, neatness and service. 7. Conduct procedures orientation for all F&B Dept. 8. Monitor and control the cost.
Oversee and manage the food and beverage activity in Lido Restaurant and Guest Dining Rooms. 2. Ensure all the company’s standards are follow as per procedure. 3. Ensure permanently the high level of service in keeping with company standards. 4. Consistently motivating the F&B employees to practice a good hospitality. 5. Keep permanent contact with the Maitre D’ and to follow up the tasks. 6. Periodic to evaluate the F&B employees
Oversee and manage the Lido operation 2. Ensure all the equipment and machinery are in perfect condition 3. Monitor employee’s attendance, attitude towards the guests, cleanliness and service in Lido restaurant 4. Permanent contact with the Asst. Maitre D’ and Maitre D’ and report immediately any malfunctions of the equipment. 5. Ensure all the U.S.P.H. rules and regulation are follow all the time